<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1989 Honorable Mention Jelly Christmas Eyes</title>
      <categories>
        <cat>Cookies</cat>
        <cat>Holiday</cat></categories>
      <yield>18</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Margarine</item></ing>
      <ing>
        <amt>
          <qty>1/3</qty>
          <unit>cups</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Egg</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Juice of 1 lemon</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Grated lemon rind</item></ing>
      <ing>
        <amt>
          <qty>1 1/3</qty>
          <unit>cups</unit></amt>
        <item>All-purpose flour</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Ground almonds or walnuts</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Raspberry or strawbery jelly</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Sugar</item></ing></ingredients>
    <directions>
      <step>  Preparation time: 20 minutes Chilling time: 30 minutes Baking time: 10 to
       12    minutes per batch
  
   1. Cream margarine and sugar in mixing bowl. Add egg, lemon juice and
  lemon rind. Mix until smooth. Add flour and nuts. Wrap in plastic wrap and
  flatten. Refrigerate dough 30 minutes.
  
   2. Heat oven to 350 degrees. Roll out dough on lightly floured surface to
  1/8-inch thickness. Use a round 2-inch cookie cutter to cut out circles
  from dough. Cut out an inner circle with a smaller round cookie cutter from
  half of the circles to make a "cookie ring."
  
   3. Bake circles and rings until light golden, 10 to 12 minutes. Transfer
  to wire rack to cool. Spread a small amount of jelly on each whole circle.
  Press a cookie ring on top of it. Shake the cookies one at a time in a bowl
  of sugar to coat well. Store in a covered dish. Note: Confectioners' sugar
  can be used to coat the cookies in place of granulated.
  
  Honorable mention went to Mary Vodisek of Chicago for this recipe featuring
  two sugar cookies sandwiched together with jelly. from the Chicago Tribune
  second annual Food Guide Holiday Cookie Contest December 14, 1989
  Posted to MM-Recipes Digest V3 #340
  
  From: Linda Place &lt;placel@worldnet.att.net&gt;
  
  Date: Thu, 12 Dec 1996 01:07:01 +0000
 
</step></directions></recipe></recipeml>
